January 20, 2011

Baked French Toast

This is an amazingly beautiful dish that would be perfect, served during the holidays, or anytime when overnight guests deserve a special treat.

The aroma of the spices and baking bread would be a wondrous thing to wake up to.

Large loaf of French bread

8 large eggs

2 cups half and half

1 cup milk

2 tablespoons sugar

1 tsp. vanilla

¼ tsp. cinnamon

¼ tsp. nutmeg

1/8 tsp. salt

Slice bread into 16-20 1” slices.

Place bread slices in a greased, 9x13” casserole dish in two rows (sort of standing up and leaning over).

Blend remaining ingredients in a blender container or beat in a large bowl until well blended.

Pour the mixture over the bread slices.

Spoon the mixture in between each slice as well. Cover and refrigerate overnight.


2 sticks butter

1 cup packed, light brown sugar

1 cup chopped nuts

2 tablespoons light corn syrup

½ tsp. Cinnamon

½ tsp. nutmeg

The next day, preheat oven to 350˚.

Cut together topping ingredients (using two knives, criss-cross fashion or a food processor).

Spread topping evenly over the bread and egg mixture.

Bake for 40-45 minutes until puffed and golden brown. Serve with syrup, confectioners’ sugar or whipped cream.

Serves 8 – 10


No comments: